INGREDIENTS
4 cups
blanched almond flour
1/2 tsp
salt
1 tsp
baking soda
3
eggs
3/4 cup
full-fat coconut milk
1 cup
maple syrup
1 TBSP
lemon extract
1/4 cup
poppy seeds
1/2 cup
coconut cream concentrate
1 TBSP
full-fat coconut milk
3 TBSPs
maple syrup
1/2 tsp
vanilla extract
1/2 tsp
lemon zest
1 serving
water